Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, and both kinds of cheese and stir together until veggies are coated with cheese and the herbs are well-distributed. Season with salt and fresh ground black pepper. Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.

When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated cheese. Put dish back in oven and bake 10-15 mins longer, or until cheese is melted and nicely browned and zucchini is fully cooked. Serve hot.

Butternut Pecan Sweet Potato Mash

Ingredients:

*Squash + Sweet Potatoes

3 large (1 lb.) sweet potatoes, halved

6 cups butternut squash

2 Tbsp grape seed or melted cocunut oil, divided

Pinch eash sea salt + black pepper

Pinch ground cinnamon

1 Tbsp maple syrup

1 Tbsp butter

1 Tbsp coconut oil

*Pecan Topping

1 cup pecans, roughly chopped

1 Tbsp coconut oil

1 Tbsp coconut sugar

1 Tbsp maple syrup

Pinch ground cinnamon

Pinch sea salt

optional: 1 Tbsp butter

Instructions:

1. Preheat oven to 400 F and lightly grease 2 large backing sheets, along with a small baking dish.

2. Add halved sweet potatoes to one baking sheet, and the cubed butternut squash to another. Drizzle each with the coconut oil.

3. Sprinkle with pinch of salt and pepper. Rub sweet potatoes together to distribute oil, and toss the butternut squash as well.

4. Roast squash for 15 min, then remove from oven and test doneness. It should be very fork tender and easily mashed. Set aside.

5. Depending on the size of your potatoes, they should take anywhere from 20-35 mins total. Remove from oven when very soft to touch. Reduce oven to 250F.

11. Bake for 10-15 mins, or until completely warmed through and fragrant. Let cool friefly then serve.

Spiced Appl Cider Glazed Turkey Breast

Ingredients:

*Turkey Breast

4-5lb Turkey Breast

1/2 cup sage leaves, minced

1 stick butter

4 tsp salt

1 tsp pepper

1 medium onion

6 cloves garlic

2 cups spiced apple cider

1 Tbsp honey

*Gravy

2 Tbsp flour

1 Tbsp apple cider vinegar

2 Tbsp milk

1/4 cup spiced apple cider or chicken stock

Instructions:

Preheat oven to 325 F. Place turkey breast, brest side up, on a rack in a roasting pan.

In a food processor, combine the butter, sage, salt, pepper, onion, and garlic. Process to make a paste. Gently loosen the skin from the meat with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Cover and let sit overnight to marinade.

In a sauce pan combine 1 1/2 cups spiced apple cider with honey. Bring to a boil and let reduce to 1/2 cup. When it cools it will become a syrup.

Pour 1/2 cup spiced cider into bottom of the roasting pan. Brush the turkey breast with spiced apple cider glaze. Roast the turkey for 1.5-2 hours, turning half-way and basting again with glaze, until the skin is golden brown and an instant-read thermometer registers 165 F when inserted into thickiest area of breast. If the skin is over-browning, tent with aluminum foil. When the turkey is done, transfer to a platter and cover with foil and allot to rest at room temp. for 15-20 mins.

While turkey is resting strain the drippings into a sauce pan over medium heat. Add flour and whisk together. It will come together like a blob and the excess grease will remain separate. Carefully pour our grease. Return to thge burner and whisk in vinegar and milk, add apple cider or chicken stock until you reach desired consistency.

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